Baked chicken thighs skin#

Boneless, skinless (or bone-in and skin-on) chicken breast can also be used in this recipe, just reduce the baking time by 15-20 minutes.You can use boneless skinless chicken thighs if you prefer, just reduce the baking time by about 10 minutes.Variations for our Baked Chicken Thighs Recipe To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through. To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. Bake at 350˚F for 10 to 15 minutes or until just heated through. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. This dish will keep for up to 3 days stored in an airtight container in the refrigerator. Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs Storing and Reheating If you’re unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce. If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs.

Baked chicken thighs skin#

This will render some of the fat as well as help the skin get nice and crispy. We love searing the thighs before pouring the sauce over them and baking.Tips and Tricks for Oven Baked Chicken Thigh Success I usually bake boneless chicken thighs at 375˚F for 25 to 30 minutes, after searing them off. Again, they’re more forgiving so if you end up baking them for up to an hour, you should still be okay without the meat getting dry or tough.įor baked boneless chicken thighs, you need less time. I generally say it’s a good idea to bake chicken thighs (that are bone-in) at 375˚F for at least 30-40 minutes, after searing them, to make sure they’re completely cooked through. Since chicken thighs are dark meat, they are more forgiving when it comes to cooking than chicken breasts.